首页> 外文OA文献 >Scientific Opinion on Flavouring Group Evaluation 62, Revision 1 (FGE.62Rev1): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009):EFSA-Q-2009-00907

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Scientific Opinion on Flavouring Group Evaluation 62, Revision 1 (FGE.62Rev1): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009):EFSA-Q-2009-00907

机译：关于调味组评价的科学观点62，修订版1（FGE.62Rev1）：考虑由JECFa（第68次会议）评估的脂肪族无环二醇，三醇和相关物质，其结构与脂肪族伯和仲饱和和不饱和醇，醛，缩醛，含有额外氧化官能团的羧酸和酯以及EFsa在FGE.10Rev1（2009）中评估的内酯：EFsa-Q-2009-00907

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Larsen, John Christian; Nørby, Karin Kristiane; Beltoft, Vibe Meister; Lund, Pia; Binderup, Mona-Lise;
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年度 2010
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1. Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009) [J] . EFSA Journal . 2010,第9期

机译：关于调味剂基团评估的科学意见92（FGE.92）：考虑通过JECFA（第六十八次会议）评估的脂肪族无环二醇，三醇和相关物质，这些物质与脂肪族伯和仲饱和和不饱和醇，醛，缩醛，羧酸和EFSA在FGE.10Rev1（2009）中评估了含有额外氧化官能团的酯和内酯
2. Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：香精基团评估报告62 Rev1（FGE.62 Rev1）：考虑了由JECFA评估的直链和支链脂族不饱和，未共轭的醇，醛，酸和相关酯（61 st 和68
3. Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched‐ and straight‐chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched‐ and straight‐chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：关于风味基团评估95的科学意见（FGE.95）：考虑到JECFA（第69次会议）评估的脂肪族，直链或支链饱和和不饱和醇，醛，酸和相关酯的结构相关性EFSA在FGE中评估的支链和直链脂族饱和伯醇与一种仲醇的酯以及支链和直链不饱和羧酸的酯.05Rev1（2008）
4. Scientific Opinion on Flavouring Group Evaluation 63 Revision 3 (FGE.63Rev3): aliphatic secondary alcohols ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids evaluated by EFSA in FGE.07Rev4 [O] . EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), 2017

机译：关于调味组评估63的科学意见修订版3（FGE.63Rev3）：JECFA（第五十九次和第六十九次会议）评估的脂肪族仲醇酮和相关酯的结构与饱和和不饱和脂肪族仲醇酮和仲醇的酯有关由EFSA在FGE.07Rev4中评估的饱和直链或支链羧酸
5. Scientific Opinion on Flavouring Group Evaluation 08, Revision 2 (FGE.08Rev2): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009):EFSA-Q-2009-00908 [O] . Larsen, John Christian, Nørby, Karin Kristiane, Beltoft, Vibe Meister, 2010

机译：关于调味组评价的科学观点08，修订版2（FGE.08Rev2）：考虑由JECFa（第68次会议）评价的脂肪族无环二醇，三醇和相关物质，其结构与脂肪族伯和仲饱和和不饱和醇，醛，缩醛，含有额外氧化官能团的羧酸和酯以及EFsa在FGE.10Rev1（2009）中评估的内酯：EFsa-Q-2009-00908

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